This winter pasta dish is so full of delicious flavours and textures. When Brussels sprouts are shredded and pan-fried the flavour and texture is fabulous.
The prosciutto can be served on the side to make it vegetarian suitable.
For those who like spice then some chilli flakes would be great as well.
- 5-6 slices prosciutto
- 1/2 cup walnut pieces, lightly toasted
- 1 teaspoon fennel seeds (optional but adds great flavour)
- 500g Brussels sprouts
- 300g dried spaghetti
- 1 small-medium red onion, finely chopped
- 2 cloves garlic, sliced
- 3 tablespoons olive oil
- 1 cup shaved parmesan cheese
- extra virgin olive oil
Heat a small pan over a medium heat and add the prosciutto. Cook until crisp, turning as needed. Set the prosciutto aside and when cool, break into pieces.
In the same pan toast the walnuts until just starting to colour then set them aside.
Next heat the fennel seeds until fragrant and then set aside.
Trim the core from the Brussels sprouts and then using ether a mandolin or a sharp knife finely shred them – as you would cabbage.
Bring a large saucepan of salted water to the boil and cook the spaghetti until al dente, once cooked drain well.
At the same time heat the olive oil in a large frying pan and gently cook the onion and garlic. Once softened then increase the heat and add the Brussels sprouts and quickly cook, tossing regularly until just tender and started to brown in patches. Add a little more oil if you need to. Add the prosciutto, walnuts and fennel seeds the pan along with the drained spaghetti. Season generously with salt and freshly ground black pepper. Toss well and drizzle generously with extra virgin olive oil.
Serve the pasta in bowls topped with the shaved parmesan cheese.